Fourth Bison Harvest Expands Food Sovereignty Initiative Across HPSD

Last week, Junior and Senior High Foods classes, along with a 30-2 Social Studies class at Roland Michener Secondary School, took part in a meaningful bison harvest and processing experience rooted in food sovereignty, cultural learning, and hands-on education.

This opportunity was made possible through the ongoing work of the Georges P. Vanier School Youth Council for Reconciliation (YCR) group, who successfully applied for and received a $20,000 food sovereignty grant in the 2024-25 school year.

One of the wishes of the YCR group was for other schools to also have the opportunity to experience the process of harvesting and preparing an animal. This bison was the fourth animal purchased through the grant, and Roland Michener Secondary School became the fourth school to take part in the hands-on processing experience.

The project carries a two-fold benefit: students gain hands-on experience learning how to respectfully process an animal and understand where food comes from, while the meat from the project is also utilized in HPSD’s hot lunch program to help feed students across the division, supporting food sovereignty and nourishment within school communities.

In the days leading up to the harvest, students participated in pre-teachings with Indigenous Education Coach Mrs. Blize to better understand the cultural, historical, and spiritual importance of the bison. These teachings helped ground the experience in respect, gratitude, and learning.

With guidance from knowledgeable butcher Stephan Simard of Simard Butcher Co. in Falher, students participated in the hands-on process of respectfully preparing the animal while learning valuable skills and gaining a deeper appreciation for where food comes from.

This experience went far beyond the classroom. It created opportunities for students to connect with Indigenous ways of knowing, honour the life of the animal, and engage in authentic land-based learning.

Through these activities, many students have expressed interest in culinary arts and butchering as potential career pathways, showing how experiences like this can open doors and inspire future opportunities.

This large collaborative effort would not have been possible without the many hands involved. Thank you to HPSD’s Indigenous Education Team, Georges P. Vanier School YCR, Hagen Bison Ranch, Tatonka Meats Ltd., Simard Butcher Co., and Brennan McDonald, who leads HPSD’s hot lunch program.